2011 Warrick White Reserve – Crab and Parsnip Mac and Cheese

2011 Warrick White Reserve – Our reserve blend of Chardonnay and Viognier spends 18 months on oak which creates a rich oak spiciness and creamy mouth feel. Flavors of ripe pear lead to a rich, elegant finish. Drink now or cellar for 5 years.

Crab and Parsnip Mac and Cheese

serves 4-6
4 oz butter
½ onion, diced
½ lb parsnips, peeled and sliced
2 cloves garlic, minced
1 qt heavy cream
8 oz cream cheese, cut into cubes
6 oz Monterey jack cheese, shredded
8 oz brie, with the rind cut off and cut into cubes
1 lb small shell pasta, cooked
1 lb crab meat, cooked and shredded or lump
½ c breadcrumbs mixed with 2 oz melted butter and 2 Tbs parsley

In a saucepan, melt butter and cook onion until translucent. Add the garlic and parsnips and cook until the garlic is fragrant but with no browning, about 2 minutes.

Add heavy cream and simmer until parsnips are soft. Keep under a boil. Once parsnips are soft, blend with hand blender until smooth.
Mix in cheeses, and stir until melted and smooth. Season to taste.

Add crabmeat and cooked pasta and stir until well mixed. Pour into an oven safe 8×8” dish and top with breadcrumb mixture and some fresh cracked pepper.

Broil until nice and crispy.